Fast fish tagine

Served with coriander couscous, this speedy Moroccan dish will be devoured by the whole family.

  • 25 mins cooking
  • Serves 4
  • Print


Fast fish tagine
  • 4 blue-eye trevalla fillets (800g), skin on, halved widthways
  • 2 tablespoon chermoulla or moroccan spice mix
  • 2 tablespoon olive oil
  • 1 large brown onion (200g), sliced thinly
  • 3 clove garlic, crushed
  • 1 medium lemon (140g), sliced thinly
  • 3/4 cup (95g) pitted green olives
  • 1 cup (250ml) salt-reduced chicken stock
  • 1 teaspoon caster (superfine) sugar
  • 2 tablespoon coarsely chopped fresh coriander (cilantro)
Coriander couscous
  • 1 cup (200g) couscous
  • 1 cup (250ml) boiling water
  • 1/2 cup firmly packed fresh coriander (cilantro) leaves


Fast fish tagine
  • 1
    Preheat oven to 200°C/400°F.
  • 2
    Place fish and chermoulla in a large bowl; toss fish to coat well.
  • 3
    Heat half the oil in a large flameproof baking dish over medium heat; cook onion and garlic, stirring, for 5 minutes or until softened. Remove from dish.
  • 4
    Heat remaining oil in same dish; cook fish, in batches, for 1 minute each side or until browned all over. Remove from dish.
  • 5
    Return onion mixture to dish with lemon slices, olives, stock and sugar; bring to the boil. Transfer dish to oven; bake, uncovered, for 10 minutes or until fish is just cooked through. Remove from oven; sprinkle with chopped coriander.
  • 6
    Meanwhile, to make coriander couscous, combine couscous and the water in a medium heatproof bowl. Cover; stand 5 minutes or until the liquid is absorbed, fluffing with a fork occasionally. Stir in coriander.
  • 7
    Serve tagine with couscous.


If your baking dish isn't flameproof, cook the onion, garlic and fish in a large non-stick frying pan as per the recipe. Transfer the mixture to the baking dish with lemon, olives, stock and sugar before placing it in the oven. SERVING SUGGESTION Serve with steamed zucchini.

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